Process for manufacturing a fermented food product

ABSTRACT

The invention relates to a process for manufacturing a fermented food product, which enables the maturation phase of said product to be shortened and its organoleptic qualities to be improved. The process is characterized by the addition to the raw material of a cluster of cell extracts of its ageing micro-organisms, which are either naturally present or added in live state. The proportion of each extract in the cluster is approximately equivalent to that of the corresponding micro-organism in the ageing mixture.

FIELD OF THE INVENTION

[0001] The invention concerns a process for manufacturing fermented foodproducts. More particularly, it relates to the use of the cell contentsof micro-organisms in order to reduce the duration of the ripening phaseand to improve the organoleptic properties of these products.

PRIOR ART OF THE INVENTION

[0002] The processes for manufacturing fermented products may be dividedinto two major steps

[0003] preparation of the product for fermentation,

[0004] ripening or maturation of this product, during which theconstituents of the raw material are converted by the action of physicalor biological factors, such as enzymes, certain of which are ofmicrobial origin.

[0005] This second phase is often quite long. For obvious economicreasons, the use of different means has already been envisaged in orderto shorten its duration. In the field of milk products, they consist of:

[0006] physical means: patent WO-A-8705470 describes the use of amagnetic field to accelerate the ripening of cheeses. Another patentrecommends increasing the pressure;

[0007] microbiological means: certain patents describe the addition ofparticular micro-organisms in order to shorten the ripening period.Thus, patent EP 0 365 173 mentions the use of a novel micro-organism,while patents SU-A-1 353401 and NL-A-8700176 each refer to the additionof a particular lactobacillus with a normal lactococcus flora. Patent EP0 304 119 describes the use of a concentrate obtained from fermentationproducts of components of cheese by the action of micro-organisms havinga proteolytic, lipolytic or peptidolytic activity;

[0008] enzymatic means: certain patents describe the addition of anenzyme such as a protease, (EP 0 246 163), a fruit protease(JP-A-062661682), and a lipase extracted from a strain of Aspergillus(EP 0 167 309);

[0009] combination of means: certain processes envisage the addition tothe raw material of an enzyme and a micro-organism in order toaccelerate ripening. Patent CA 2 072 159 describes the use of a neutraseand a heated lactobacillus while patent EP 469 857 mentions the additionof a lactobacillus and a lipase or a protease.

[0010] The process described in patent EP 0 337 497 concerns themanufacture of fermented products and enables the maturation of theseproducts to be accelerated by adding extracts of cells of one or moreusual micro-organisms to the mass of starting material.

[0011] However, no proportions or indications are given as to the numberof different types of micro-organisms making up the solution added tothe initial material. Moreover, the examples, and more particularlyexample 2, emphasise that this process encourages the development of oneor more flavours but does not deal with the ripening process in itsentirety.

[0012] The description of the process made in this patent applicationthus does not indicate any technical means capable of resolving aproblem in a reproducible manner.

[0013] The invention described in patent EP 0 058 856 concerns a processfor the preparation of flavoured food products enabling the maturationtime for the products to be reduced.

[0014] According to this invention, the flavouring and acceleration ofthe maturation process are brought about by the addition of an alreadyfermented mass to the raw material and not by the direct addition ofripening factors. This mass is obtained by adding isolated enzymecomplexes, derived from pure or mixed cultures of the usualmicro-organisms, to a fraction of the material to be flavoured. Theacceleration of ripening thus relies on the special treatment applied tothis fraction.

[0015] Patent FR 2 368 224 claims the use of a purified proteaseextracted from a mould and an autolysate of the cells of a lacticbacterium as the proteolytic enzyme source.

[0016] Finally, patents U.S. Pat. No. 3,295,991 and EP 0 159 303describe the addition to milk, after treatment, of an extract ofmicro-organisms normally used in the manufacture of cheese. Theseextracts include one or more enzymes. Reading these two texts showsthat:

[0017] these inventions relate to the addition of extracts having only aproteolytic action,

[0018] the extract mentioned is always produced from a very limitednumber of different micro-organism strains, which belong to the group oflactic bacteria.

[0019] It thus follows from a study of the prior art that:

[0020] many solutions have been envisaged for accelerating the ripeningof fermented products;

[0021] these use different means;

[0022] if the means are microbiological, the micro-organism, orexceptionally micro-organisms, used are almost exclusively lacticbacteria;

[0023] if the means are enzymatic, it relates to a single enzyme familywhich is almost always that of proteases. Moreover, when the enzyme isderived from a micro-organism, this extract is partially or totallypurified.

[0024] In the field of dry salted products, the processes used remaintraditional and the acceleration of ripening has consequently not beenstudied.

[0025] Up to now, the solutions proposed to shorten the ripening phaseof a fermented product using micro-organisms or their enzymes thereforeaims almost solely at encouraging the biochemical processes broughtabout by lactic bacteria.

[0026] In addition, although the solutions of the prior art exhibit acertain efficiency as regards the shortening of the ripening phase, theystill too often provide a final product having unsatisfactoryorganoleptic properties. Indeed, whatever the acceleration process used,the product obtained generally exhibits an attenuation of flavours andoiliness of the paste due to the attenuation of proteolysis orlipolysis. In order to compensate for this phenomenon, the tendency hasbeen to modify the technology by increasing the fat content and toremove lactose during draining. The quality of the final product ishowever often very variable.

[0027] It should finally be noted that the manufacturing conditions (pH,temperature, duration of certain phases, addition of compounds etc.) fora given fermented food product are very strict. The biochemicalreactions occurring during maturation are numerous, complex andsequential. Their combination is poorly understood and the interventionof a new factor, even an apparently simple one, in a ripening processalways has consequences which are difficult to estimate.

OBJECT OF THE INVENTION

[0028] The object of the present invention compared with the prior artis to shorten still further the ripening phase of fermented foodproducts and to improve their organoleptic properties.

DESCRIPTION OF THE INVENTION

[0029] The present invention concerns a method for preparing and usingthe cell contents of a complete collection of micro-organisms forripening fermented food products.

[0030] It more particularly concerns an improved process formanufacturing fermented food products such as cheeses or dry saltedproducts by adding the cell contents of this collection to thecomponents of the starting material.

[0031] In the normal process for manufacturing fermented products, thestarting material is subjected to various treatments before the productis stored for ripening.

[0032] For a milk product, after standardization and if necessary heattreatment of the milk, the following stages are carried out, amongothers

[0033] coagulation or precipitation of the curds: this is obtained bythe addition of enzymes (rennet) or by acidification of the startingmaterial; it may also be combined (rennet and acidifying compounds). Tothis stage of the process, according to the desired final product andthe particular operating conditions, technological flora may be added(lactic ferment and/or ripening microbial flora, known as secondaryflora).

[0034] draining: this separates the whey from the curds so as to bringthe latter to a particular water content and so as to adjustmineralization. At the start of this phase, cutting and washing,stirring or furthermore pressing, washing and moulding may be carriedout according to the final product desired.

[0035] salting: this acts on the bound water by changing the water bondsto the substrate. Accordingly, it completes draining, acts on thedevelopment of micro-organisms and consequently influences ripening andcontributes to the flavour of the cheese,

[0036] ripening: this corresponds to the enzymatic digestion of thecurds obtained by biochemical transformations, giving the cheese newproperties; enzymes are ripening agents and have various origins (milk,rennet or rennet substitute, and micro-organisms from milk, from yeasts,from the atmosphere etc.).

[0037] It should be noted that the normal processes for manufacturingmilk products do not systematically include the addition of atechnological flora. Indeed, certain operating methods are such that themicro-organisms naturally present in milk or the contaminants comingfrom the environment in which this milk is collected and treated etc.are sufficient to ensure the desired conversion of these compounds ofthe starting material. The absence of seeding with any lactic orripening flora thus does not signify that the cheese is manufacturedwithout the intervention of this flora but that the latter is naturallypresent in the starting material.

[0038] For a dry salted product, the following are principally carriedout:

[0039] cutting the meat,

[0040] adding additives and technological flora,

[0041] filling,

[0042] incubation,

[0043] storage for ripening.

[0044] These known processes have in common the use (natural presence orseeding) of a ripening flora consisting of a mixture of differentmicro-organisms (bacteria, yeasts and/or moulds) of which the nature andproportion are a function of the final product desired. This floraserves to transform the components of the starting material and to givethe final product its characteristics of flavour and texture, etc. Thequantity of cells thus added is generally between approximately 10² and10⁵ per millilitre of milk or gramme of meat according to the nature ofthe species. This quantity is less than that of living organisms takingpart in the ripening mechanism. Indeed, the concentration of bacteria,yeasts and moulds increases with time by reason of their multiplication.The importance of this development varies according to themicro-organism considered, the conditions under which the treatedstarting material is kept, etc.

[0045] The invention consists of adding to the components of thisstarting material a collection of cell extracts taken from thecollection of micro-organisms of which the composition and propertiesare based overall on those of the ripening flora, either natural orprovided by seeding, for a given product.

[0046] The mixture of extracts of these multiple micro-organisms mainlycontain proteases, peptidases, lipases and esterases, enzymes serving tocatalyze the reactions which are poorly understood but which are howevernecessary for the maturation of these products, i.e. for conferringtheir characteristics of flavour, appearance and texture etc.

[0047] A cell equivalent is defined as all the constituents of this cell(cell contents and membrane fragments) after its lysis. According to thepresent invention, the number of cell equivalents forming the addedcollection is greater, by approximately 10 to 1000 times, than thenumber of cells constituting the ripening bacterial flora normallyseeding the starting material. The collection of cell extracts thusensures the provision of 5.10⁴ to 10⁸ cell equivalents per millilitre ofmilk or gramme of meat.

[0048] The method for preparing the collection of extracts ofmicro-organisms comprises the steps of:

[0049] preparing the biomass;

[0050] optional concentration of this;

[0051] cell lysis;

[0052] blending the extracts obtained.

[0053] The living material is prepared by traditional fermentationcarried out in such a way as to obtain a final biomass of approximately10⁹ ufc/ml for bacteria and 10⁷ for yeasts and moulds. Themicro-organisms used in this process are as follows:

[0054] GRAM+ bacteria:

[0055] Corynebacteriaceae family:

[0056] genus Corynebacterium, of the species C. glutamicum

[0057] genus Brevibacterium, of the species B. linens

[0058] genus Arthrobacter, of the species A. globiformis

[0059] genus Propionibacterium

[0060] Micrococaceae family:

[0061] genus Micrococcus

[0062] genus Staphylococcus, of the species S. xylosus and S. carnosus

[0063] GRAM− bacteria:

[0064] Enterobacteriaceae family

[0065] genus Hafnia, of the species H. alvei

[0066] genus Enterococcus, of the species E. faecalis or E. faecium

[0067] Yeasts:

[0068] genus Debaryomyces, of the species D. hansenii

[0069] genus Saccharomyces of the species S. cerevisiae

[0070] genus Kluyveromyces, of the species K. lactis

[0071] genus Geotrichum, of the species G. candidum

[0072] Moulds:

[0073] Filamentous fungi family:

[0074] genus Penicillium, of the species P. candidum, P. chrvsogenum, P.roquefortii and P. nalgiovensis

[0075] The development of each strain used is carried out in isolation.However certain related micro-organisms may be cultivated in the samefermenter.

[0076] Concentration of the biomass is an optional step. It is carriedout by centrifuging, tangential filtration or any other method known inthe art.

[0077] Cellular lysis is carried out by known means such as irradiation,heat treatment, freeze drying, ultra high pressures, osmotic shock,ultrasound, pH variations, grinding, enzyme treatment etc. It enablesenzymes to be collected from bacteria, yeasts or moulds. It is chosen insuch a way as to limit to a maximum the denaturing of these biologicalcatalysts.

[0078] The blend of extracts of different origins, namely coming fromeach micro-organism cultivated, is prepared according to knownprocesses. At this stage of the treatment, it is in the form of asuspension.

[0079] According to an alternative embodiment, this mixture is dried,frozen or treated by any process known in the art, giving it a solidform suitable for keeping.

[0080] The peculiarity of this collection is thus that it includes arelatively large number of enzymes. Each of these possesses a particularfunction (conversion of proteins, hydrolysis of peptides, modificationof lipids and liberation of a large number of compounds, certain ofwhich have an important part to play on the texture and flavour of theproducts). Their action, and that of the enzymes of ripeningmicro-organisms naturally present or incorporated, is accumulative.

[0081] This collection of the extracts of micro-organisms thusconstitutes a complex factor for modifying the ripening process. It hasbeen found however that it ensures that all the catalytic reactions arecarried out which are necessary for good maturation while respecting thefermentation mechanisms which enable a final product to be obtained witha quality superior to that of a product obtained by a conventionalprocess. Analyses making it possible to arrive at an assessment which isboth objective, by instrumental methods (measurement of theconcentration of organic acids), as well as subjective, by provingdifferences established by a jury of experts, show that this addition ofa collection of extracts of micro-organisms also makes it possible toimprove the organoleptic properties of the final product. With an equalripening time, the products manufactured according to the process of thepresent invention compared with those obtained by the normal process,have an unchanged organic acid content and are judged to be better(score similar to a more intense flavour).

[0082] For a given product, the addition to its starting material of amixture consisting of extracts of all or part of the micro-organismstaking part in its natural maturation therefore has the effect ofaccelerating its ripening and of improving its organoleptic properties.

[0083] The preferred method of use consists of adding the collection ofextracts thus obtained to milk before coagulation during theintroduction of rennet or acidifying compounds or to the meat blendbefore filling. The quantity of extract added depends on its method ofpreparation. For cultures producing the concentrations previously stated(10⁹ for bacteria, 10⁷ for yeasts and moulds), it is approximately1/10000 of the volume (for milk) or of the mass (for meat) of thestarting material if the biomass has been subjected to concentrationsteps and has been put into a salt solution. It is 1% in the contrarycase.

[0084] According to a variant, the collection of extracts ofmicro-organisms is incorporated in the starting material during itspretreatment i.e. 12 to 24 hours before the start of the manufacture.

[0085] According to another variant, this addition is made during asubsequent phase of the manufacturing process before maturation starts.

[0086] Table 1 gives a summary by family of the fermented food product,the preferred collection of micro-organisms and the number of cells, theextract of which is incorporated in 1 millilitre of milk or 1 gramme ofmeat. TABLE 1 CHEESE Cheeses Micro- Equivalent to the number of cells/mlof milk organisms A B C D BACTERIA Corynebacterium 10⁶ to 10⁶ to 10⁶ to10⁶ to 5.10⁷ 5.10⁷ 5.10⁷ 5.10⁷ B. linens 10⁶ to 10⁶ to 10⁶ to 10⁶ to5.10⁷ 5.10⁷ 5.10⁷ 5.10⁷ Arthrobacter 10⁶ to 10⁶ to 10⁶ to 10⁶ to 5.10⁷5.10⁷ 5.10⁷ 5.10⁷ Propionibacterium 0 0 0 10⁶ to 5.10⁷ Micrococcus 10⁶to 10⁶ to 10⁶ to 10⁶ to 5.10⁷ 5.10⁷ 5.10⁷ 5.10⁷ YEASTS Debaryomyces 10⁵to 10⁵ to 10⁵ to 10⁵ to 5.10⁶ 5.10⁶ 5.10⁶ 5.10⁶ Kluyveromyces 10⁵ to 10⁵to 10⁵ to 10⁵ to 5.10⁶ 5.10⁶ 5.10⁶ 5.10⁶ Geotrichum 10⁵ to 0 0 0 5.10⁶MOULDS P. candidum 5.10⁴ to   0 0 0 5.10⁵ P. roquefortii 0 0 5.10⁴ to  0 5.10⁵ DRY SALTED PRODUCTS Micro-organisms Equivalent to the number ofcells/g of meat BACTERIA Staphylococcus 10⁶ to 5.10⁷ Micrococcus 10⁶ to5.10⁷ YEASTS Debaryomyces 10⁵ to 5.10⁶ Kluyveromyces 10⁵ to 5.10⁶ MOULDSP. chrysogenum 5.10⁴ to 5.10⁵   P. nalgiovensis 5.10⁴ to 5.10⁵  

[0087] According to one variant, the addition of this collection of cellextracts may be accompanied by one or more ripening factors consistingof enzymes, lactic bacteria, an extract from their cells and acollection of extracts from their cells or furthermore any othercompatible treatment aimed at improving the process for manufacturingthe fermented product.

[0088] According to another embodiment, the collection of extracts frommicro-organisms is added in an excess compared with the proportionsmentioned previously, to only a fraction of the starting material. Thevolume of this fraction is between 5 and 50% of the volume or the massof the starting material. After accelerated maturation due to the extentof the concentration of cell extracts, this fraction is itself added tothe rest of the starting material. These two parts are mixed at anymoment as long as they have consistencies which will ensure theuniformity of the said material. The addition of this fraction ripenedin an accelerated manner mainly provides an addition of flavour.

EXAMPLES OF EMBODIMENTS

[0089] I—A cheese of the Edam Type was Prepared According to the PresentInvention

[0090] I.1 Choice of Micro-Organisms

[0091] The micro-organisms of which an extract was used in thisembodiment were:

[0092] Geotrichum

[0093]B. linens

[0094]A. globiformis

[0095] I.2 Culture of Micro-Organisms

[0096] Geotrichum was cultured in a medium composed of monopotassiumphosphate, magnesium sulfate, dextrose, yeast extract, lactic acid anddeionized water.

[0097] The initial pH of this solution was between 4 and 4.5.

[0098] Incubation was carried out at 25° C. It was aerobic and lasted 36to 48 hours.

[0099] The final concentration of Geotrichum in the broth wasapproximately 10⁷/ml.

[0100]B. linens and A. globiformis were cultured in distinct mediacomposed of magnesium sulfate, sodium chloride, ascorbic acid, yeastextract, casein peptone, Tween 80, lactose, skimmed milk and deionizedwater.

[0101] The initial pH of these broths was adjusted to 7 with acid.

[0102] Incubation was carried out at 25° C. It was aerobic and lasted 15to 24 hours.

[0103] The final concentration of B. linens or A. globiformis in thebroths was approximately 10⁹/ml.

[0104] I.3 Concentration of the Biomass

[0105] This was carried out by centrifuging according to a knownprocess.

[0106] I.4 Cell Lysis

[0107] This was carried out by osmotic shock by placing a gramme of eachculture in 10 ml of a 20% sodium chloride (NaCl) solution. Before thestart of lysis, a cell count showed that the concentration ofmicro-organisms in their respective solutions was approximately:

[0108] Geotrichum 10⁸/ml

[0109]B. linens 10¹⁰/ml

[0110]A. globiformis 10¹⁰/ml

[0111] I.5 Addition of the Cell Extract from the Collection ofMicro-Organisms

[0112] Milk, standardized in fats, was placed in a 500 litre vessel. Itwas heat treated: heated to 72° C. for 20 seconds.

[0113] The usual technological auxiliaries were then added to the milktreated in this way:

[0114] lactic ferments,

[0115] coagulant,

[0116] calcium chloride,

[0117] as well as the collection of cell extracts according to thepresent invention.

[0118] The ripening micro-organisms were naturally present in thestarting material which was therefore not subjected to seeding.

[0119] The collection of cell extracts was prepared by blending:

[0120] 5 volumes of Geotrichum extract solution (11%)

[0121] 15 volumes of B. linens extract solution (33%)

[0122] 25 volumes of B. globiformis extract solution (56%).

[0123] Table 2 gives the quantitative details of this operation. TABLE 2Number of cell Quantity of solution equivalents added/ml of introducedinto 500 l of Micro-organisms milk milk Geotrichum   10⁴ 5 ml B. linens3.10⁶ 150 ml A. globiformis 5.10⁶ 250 ml Mixture 8.10⁶ 450 ml

[0124] 450 ml of the mixture of extracts from the three micro-organismswere added to 500 litres of milk in the vessel.

[0125] All the additives and the milk were blended so as to obtain ahomogeneous product which was then treated by the usual process.

[0126] I.6 Ripening of the Product

[0127] This type of cheese is normally ripened for a period extendingfrom 7 weeks to 16 months, according to the quality of the desiredproduct, before satisfactory organoleptic properties are obtained.

[0128] In the cheese making tests carried out, the cheeses were ripenedat 15° C. for a period extending from 3 to 7 weeks.

[0129] Measurements were taken during these tests on the degree ofproteolysis (table 3) and tasting tests were also carried out in orderto evaluate the texture and taste of the products.

[0130] The results of these tests showed that:

[0131] the process remained verifiable and controlled, contrary to thecase with experiments consisting of adding pure enzymes;

[0132] the organic acid content was not altered at the end of 7 weeks,this result demonstrating the normal progress of the ripening process;

[0133] the results of the best tests at 3 and 5 weeks corresponded tothose of the controls at 5 and 7 weeks respectively;

[0134] analysis of all the results made it possible to estimate a gainin time of approximately 30% of the ripening time. TABLE 3 Proteolysis(mmol/kg) Micro-organisms 3 weeks 5 weeks 7 weeks Geotrichum 90 120 166B. linens 73 107 130 A. globiformis 73 100 128 Mixture 78  98 143Control 69  97 136

[0135] II—A dried Fermented Sausage was Prepared According to thePresent Invention

[0136] II.1 Choice of Micro-Organisms

[0137] The micro-organisms of which an extract was used in thisembodiment were:

[0138] Micrococcus

[0139] Staphylococcus

[0140] Penicillium

[0141] II.2 Culture of Micro-Organisms

[0142] Micrococcus and Staphylococcus were cultured in distinct mediacomposed of lactose, casein peptone, yeast extract, meat peptone, sodiumchloride, magnesium sulfate and deionized water.

[0143] The pH was held at 6.

[0144] Incubation was carried out at 30° C. and lasted 24 hours.

[0145] The final concentration of Micrococcus or of Staphylococcus inthe broth was 10⁹/ml.

[0146] Penicillium was cultured in a medium composed of glucose, calciumchloride, potassium phosphate, potassium nitrate, yeast extract, sodiumglutamate, manganese sulfate and deionized water.

[0147] The initial pH of this solution was 5.

[0148] Incubation was carried out at 21° C. and lasted 3 to 5 days withaerobiosis.

[0149] The final concentration of Penicillium in the broth wasapproximately 10⁷/ml.

[0150] II.3 Concentration of the Biomass

[0151] This was carried out by centrifuging according to a knownprocess.

[0152] II.4 Cell Lysis

[0153] This was carried out by osmotic shock by placing a gramme of eachculture in 10 ml of a 20% sodium chloride (NaCl) solution. Before thestart of lysis, a cell count showed that the concentration ofmicro-organisms in their respective solutions was approximately:

[0154] Micrococcus 10¹⁰/ml

[0155] Staphylococcus 10¹⁰/ml

[0156] Penicillium 10⁸/ml

[0157] II.5 Addition of the Cell Extract from the Collection ofMicro-Organisms

[0158] 100 kg of meat were prepared in a cutter.

[0159] The usual auxiliaries and additives were then added to the blendobtained in this way:

[0160] acidifying ferments,

[0161] maturation ferments,

[0162] sugars

[0163] spices

[0164] as well as the collection of cell extracts according to thepresent invention.

[0165] The latter was prepared by blending:

[0166] 1 volume of Micrococcus extract solution (33.3%)

[0167] 1 volume of Staphylococcus extract solution (33.3%)

[0168] 1 volume of Penicillium extract solution (33.3%)

[0169] Table 4 gives the quantitative details of this operation. TABLE 4Number of cell Quantity of solution equivalents added/g of introducedinto 100 kg Micro-organisms meat of blend Micrococcus 10⁶ 10 mlStaphylococcus 10⁶ 10 ml Penicillium 10⁴ 10 ml Mixture 2.10⁶   30 ml

[0170] 30 ml of the mixture of extracts from the three micro-organismswere added to 100 kg of blend.

[0171] All the additives and the blend were mixed so as to obtain ahomogeneous product which was then treated by the usual process.

[0172] II.6 Ripening of the Product

[0173] This type of dried sausage is usually incubated from 3 to 15 daysat temperatures varying between 19 and 23° C. It is then dried for 3 to4 weeks at approximately 13° C.

[0174] In the tests carried out, the dried sausages were incubated for 6days at 21° C. and then dried for a period extending from 2 to 4 weeks.

[0175] During these tests, tastings were carried out in order toevaluate the taste and texture of the products.

[0176] The results of these tests were as follows:

[0177] the usual parameters for following production (water loss etc)showed a normal progress for the ripening process,

[0178] the results of the best tests after 2 and 3 weeks corresponded tothose of the controls at 3 and 4 weeks respectively,

[0179] analysis of all the results made it possible to estimate a gainin time of 20 to 30% of the ripening period.

1. Process for manufacturing a fermented food product, characterized bythe addition to the starting material of a collection of cell extractsfrom its ripening micro-organisms, these being naturally present orprovided by seeding, it being specified that: the number of cellscontained in the volume of the extract of a micro-organism contained inthis collection is from 10 to 1000 times greater than that of the samemicro-organism naturally present or added in the living form, theproportion in the collection of each extract is approximately that ofthe corresponding micro-organism in the ripening mixture.
 2. Process formanufacturing a fermented food product according to claim 1,characterized in that the extracts are obtained from micro-organismsselected from: Gram+ bacteria: Corynebacteriaceae family: genusCorynebacterium, of the species C. glutamicum genus Brevibacterium, ofthe species B. linens genus Arthrobacter, of the species A. globiformisgenus Propionibacterium Micrococaceae family: genus Micrococcus genusstaphylococcus, of the species S. xvlosus and S. carnosus GRAM−Bacteria: Enterobacteriaceae family genus Hafnia, of the species H.alvei genus Enterococcus, of the species E. faecalis or E. faeciumYeasts: genus Debaryomyces, of the species D. hansenii genusSaccharomyces of the species S. cerevisiae genus Kluyveromyces, of thespecies K. lactis genus Geotrichum, of the species G. candidum Moulds:Filamentous fungi family: genus Penicillium. of the species P. candidum,P. chrysogenum, P. roquefortii and P. nalgiovensis.
 3. Soft or uncookedpressed cheese with a flowered rind, obtained according to the processof claim 1, characterized in that the addition of the collection of cellextracts of ripening micro-organisms corresponds to the addition, permillilitre of milk, of the contents of: for bacteria, 10⁶ to 5.10⁷ cellsof Corynebacterium, 10⁶ to 5.10⁷ cells of B. linens, 10⁶ to 5.10⁷ cellsof Arthrobacter, 10⁶ to 5.10⁷ cells of Micrococcus. For yeasts, 10⁵ to5.10⁶ cells of Debaryomyces, 10⁵ to 5.10⁶ cells of Kluyveromyces, 10⁵ to5.10⁶ cells of Geotrichum. and for moulds, 5.10⁴ to 5.10⁵ cells of P.candidum. or of any micro-organism having a similar activity to that ofone of these bacteria, yeasts and moulds.
 4. Soft or uncooked pressedcheese with a washed rind, obtained according to the process of claim 1,characterized in that the addition of the collection of cell extracts ofripening micro-organisms corresponds to the addition, per millilitre ofmilk, of the contents of: for bacteria, 10⁶ to 5.10⁷ cells ofCorynebacterium, 10⁶ to 5.10⁷ cells of B. linens, 10⁶ to 5.10⁷ cells ofArthrobacter, 10⁶ to 5.10⁷ cells of Micrococcus. and for yeasts, 10⁵ to5.10⁶ cells of Debaryomyces, 10⁵ to 5.10⁶ cells of Kluyveromyces, or ofany micro-organism having a similar activity to that of one of thesebacteria and yeasts.
 5. Veined soft cheese obtained according to theprocess of claim 1, characterized in that the addition of the collectionof cell extracts from ripening micro-organisms corresponds to theaddition, per millilitre of milk, of the contents of: for bacteria, 10⁶to 5.10⁷ cells of Corynebacterium, 10⁶ to 5.10⁷ cells of B. linens, 10⁶to 5.10⁷ cells of Arthrobacter, 10⁶ to 5.10⁷ cells of Micrococcus. Foryeasts, 10⁵ to 5.10⁶ cells of Debaryomyces, 10⁵ to 5.10⁶ cells ofKluyveromyces and for moulds, 5.10⁴ to 5.10⁵ cells of P. roquefortii orof any micro-organism having a similar activity to that of one of thesebacteria, yeasts and moulds.
 6. Cooked pressed cheese obtained accordingto the process of claim 1, characterized in that the addition of thecollection of ripening organisms corresponds to the addition, permillilitre of milk, of the contents of: for bacteria, 10⁶ to 5.10⁷ cellsof Corynebacterium, 10⁶ to 5.10⁷ cells of B. linens, 10⁶ to 5.10⁷ cellsof Arthrobacter, 10⁶ to 5.10⁷ cells of Micrococcus. 10⁶ to 5.10⁷ cellsof Propionibacterium and for yeasts, 10⁵ to 5.10⁶ cells of Debaryomyces,10⁵ to 5.10⁶ cells of Kluyveromyces or of any micro-organism having asimilar activity to that of one of these bacteria and yeasts.
 7. Drysalted product obtained according to the process of claim 1,characterized in that the addition of the collection of ripeningorganisms corresponds to the addition, per gramme of meat, of thecontents of: for bacteria, 10⁶ to 5.10⁷ cells of Staphylococcus, 10⁶ to5.10⁷ cells of Micrococcus, for yeasts, 10⁵ to 5.10⁶ cells ofDebaryomyces, 10⁵ to 5.10⁶ cells of Kluyveromyces and for moulds, 5.10⁴to 5.10⁵ cells of P. chrysogenum. 5.10⁴ to 5.10⁵ cells of P.nalgiovensis. or of any micro-organism having a similar activity to thatof one of these bacteria, yeasts and moulds.
 8. Process formanufacturing a fermented food product according to claim 1,characterized in that the collection of cell extracts from the ripeningmicro-organisms is introduced in excess to only a fraction, namely 5 to50%, of the volume of the starting material, this fraction being then,after accelerated ripening, reintroduced into the rest of the startingmaterial to constitute a flavouring addition.
 9. Process formanufacturing a fermented food product according to claim 1,characterized moreover by the addition to the starting material of oneor more ripening factors consisting of enzymes, lactic bacteria,extracts from their cells and a collection of extracts from their cells.